Beans N’ Rice

Well hello bloggies!

Summer is flying by here, and I oft find something extraordinarily interesting to post about (food wise) as of late. I have been trying to rein in my finances, so variety in my cooking has been scarce. That is not to say it hasn’t been healthy or delicious! I have to share with you probably the most simple and easy, tasty and healthy, college-proof, fail-proof veggie-friendly team. A complete punch, a dynamic duo, and unstoppable force: beans and rice.

The only woe I have today is… no more camera. I feel it was on its last leg about a month ago in Greece, so it is time to say goodbye. You have treated me so well, camera. You have been to many places, old friend. You accompanied me abroad, and you were the first big purchase with my own money I have ever made back in high school. It has been a wonderful 6 years with you, my friend. 🙂

Anyways, back to the eats. Until I work again, as a barista at my college’s coffee shop on campus in a few weeks, I will have to borrow my housemate’s camera. For now, this post will be lacking in color.

For some easy-peasy beans and rice, here is what you do. It is a great staple for vegetarians because it is complete in protein and nutrients (throw in some veggies too!) and yummy. And easy on the wallet. And waistline. It is a win-win in my book!

It is absolutely a simple ordeal. One, pick a bean. Any will do I have found! I have made it with black, kidney, pinto, and tonight was white beans. Each add a different texture, so you can experiment with different seasonings you want to add, and each is delicious with a grain. I have used up my quinoa stock, so now it was good, old and reliable brown rice. Me? I LOVE spicy food. I don’t know if I mentioned this, but I live for my red pepper flakes, chilli powder, and even cayenne. Bring on the spicy!


The easiest way to quickly whip up a batch of spicy beans and rice is to pick out a veggie-style taco seasoning packet (I got mine from Trader Joe’s! So good!) and then sautee them beans up. Boil some water for your grains and steam em’ up. It is that simple!

Beans N’ Rice

1. Rinse our your beans well if they are canned, or pre-soak your beans before cooking.

2. Heat up a large skillet with stick-spray or oil.

3. Sautee up some onion of your choice.

4. Throw in the beans! Let them heat up and sizzle, you may need to add water as you go to ensure they won’t stick.

6. Add your seasonings of choice, such as a taco seasoning packet. Go ahead and experiment. Let me know what you come up with too! 🙂

5. If you wish, add some veggies. I have added broccoli, corn, and spinach (add at the very last minute to avoid over cooking your leafy greens!)

6. Pile on top of some steamed up grains.

7. EAT.

They are filling and yummy, oh and supply great leftovers for taking to work.

Well, with that I am off. Ciao for now! -Mary


The Joys of Flax!

Good Morning!!

Well, let’s get to blogging. I promise I will become a better food blogger! I have my  camera now sitting on my kitchen counter as a constant reminder to use it!!

So this morning, I did just that. I am extremely low on groceries right about now. Hence, the food as been extremely lack-luster for food blog worthiness. So this morning I plunged into the freezer for a so-heavenly green smoothie. I used the rest of my smoothie ingredients even, so I NEED to make a grocery trip. Pronto!

I put in extra berries into today’s smoothie, so it came out a lovely purple-hue. So purple in fact, the large handful of frozen spinach didn’t even come out to shine. One of these days I will make sure to have the greenest green smoothie to awe and inspire. 😉

Here is today’s smoothie!

-Lots of frozen berries

-1 cup of almond milk

-1/2 c of frozen spinach

-1 tablespoon of flaxseed

-1 teaspoon vanilla extract

So my smoothie was so full of frozen goodies it was SOOO THICK. Too thick for a glass… so I turned it into a Smoothie-Bowl soup topped with granola. So filling and so energizing. YUM!  Side of coffee, of course 🙂

Smoothie-thickness spoon test. A must for smoothie-connoisseur and thick-smoothie lovers alike:

Talking about flaxseed, I finally added some to my college pantry. Flaxseed is so great because it is a little powerhouse of nutrients, most infamously omega-3’s. Lots of healthy fats, fiber, thingy’s called lignans, which have excellent antioxidant qualities. I recently made a trip up to Seattle for a lovely Memorial Day weekend, which included a stop at Trader Joe’s!!!!! And guess what: They are adding one in Spokane in November! Yee-hawww! I love Trader Joe’s. It’s like any foodie’s dream to shop there, and it’s not too pricey either 😉 lots of healthy options and yummy-yumminess.

Well I bought my flaxseed there, and found out when I opened it that it was roasted! It added a very strong nutty flavor to my smoothie. That’s ok, it tasted, well interesting. Maybe some new smoothie concoctions to spin-off of the nutty flavor!? But a fun fact is that while roasted, the flaxseed is easier to eat and to absorb all the wonderfulness then its full version. So I won’t need to do all this grinding (except in smoothies, of course!) I can top it on cereals, soups, add it to baking… the possibilities are ENDLESS. What an easy addition to a college student on-the-go, ya?

Well, some other news. I found this great book at a local store in Spokane called The Kitchen Engine.

They have all sorts of classes and sooo much great kitchen ware. Bank account, beware. 🙂 But they also offer classes and I hope to do a post on one someday!

Well with that, I am off to a lunch meeting with The Fig Tree, so I will catch you all later.

Ciao for now! -Mary